Lots of discussion this week about Ripasso, Superiore, Amarone so I have gathered up a possee and I think we are about ready for another roundup!! Sure should be some more interesting discussions but this time we get to taste so see what is available in your area and yee-ah we`re off!

This will be an interesting tasting exercise if you are new to tasting and there should be some nice entry level wines in your area. I am sure someone will chip in with some producers to look out for, without breaking the bank!

Bob Parsons Alberta. wrote:Lots of discussion this week about Ripasso, Superiore, Amarone so I have gathered up a possee and I think we are about ready for another roundup!! Sure should be some more interesting discussions but this time we get to taste so see what is available in your area and yee-ah we`re off!

This will be an interesting tasting exercise if you are new to tasting and there should be some nice entry level wines in your area. I am sure someone will chip in with some producers to look out for, without breaking the bank!

I have a bottle of "Bolla Valpolicella". Anyone know what i might expect from this. It was only about 10 bucks. You're saying things like- "Superiore" and I'm wondering where I need to go with this. Please help,thanks.

Bob Parsons Alberta. wrote:Lots of discussion this week about Ripasso, Superiore, Amarone so I have gathered up a possee and I think we are about ready for another roundup!! Sure should be some more interesting discussions but this time we get to taste so see what is available in your area and yee-ah we`re off!

This will be an interesting tasting exercise if you are new to tasting and there should be some nice entry level wines in your area. I am sure someone will chip in with some producers to look out for, without breaking the bank!

I have a bottle of "Bolla Valpolicella". Anyone know what i might expect from this. It was only about 10 bucks. You're saying things like- "Superiore" and I'm wondering where I need to go with this. Please help,thanks.

Aaron, Bolla's Valpolicella is one of my favorites, but my catalogue of Val experiences is limited. I am not familiar with the ones Bob mentioned, but look forward to branching out and giving something new a try, just like you.

Bob, Valpolicella's a problem for me and I'm not likely to particpate. The only thing I see around town (in the non-Amarone class) is the Tommasi 02. I'm including Zenato Ripasso in the Amarone class, btw, though I undersand the difference. Trouble is that even if I do find something, it's going to be a possibly iffy 02 or the torrid vintage of 03. The post of mine that (I think) prompted your interest in this topic, was presuming I'd still be able to buy vintages like 01 and have them shipped to me for tasting in a few months or even years. Can't do much now, I'm afraid.

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Backstory: This wine, despite coming from the estate vineyards of Allegrini, entirely inside of the boundaries of Valpolicella, is labeled an IGT because of Allegrini's decision to not include Molinara in the encepagement (as required for DOC labeling) and instead add such non-traditional varieties as Syrah and Sangiovese. In this year, the actual blend was 70% Corvina, 15% Rondinella, 10% Syrah and 5% Sangiovese. Add to that its elevage in French Oak and what you get is a quite modern wine somewhat in the Valpolicella mold.

My own take is that this wine is way too modern for my tastes, especially since I love the rusticity of a good Valpolicella Classico and the controlled power of Ripassos and Amarones. It went well enough with our dinner of chicken with broccoli, but ultimately was a bit lacking.

I would think most of these wineries are putting out some pretty good amarone too!!

Bob,

Good list and as I am a Valpolicella lover, especially ripassos, I have tried half the Vals on your list. I even have the occasional amarone (Tedeschi makes a nice one that is affordable but not cheap) when I feel like splurging a bit. One of my favorites, which I don't know if you have imported in the US is Sa' Solin Val Ripasso by Corte Zovo (check out my WTN of a week or two ago). I have had the 2002 and the 2003 and loved both, especially since it is a good QPR. I live in an Italian dominated town (Sault Ste. Marie, ON) and valpolicellas are popular as they go well with Italian food, especially tomato sauce pastas. Since we eat quite a bit of pasta (with homemade sauce and meatballs), I generally keep a stock of Vals in my cellar. Right now I have 6 in stock, 4 Sa' Solins and 2 Allegrinis. I try not to be without them for long, as I miss them when they are gone. But, they do get drunk fairly quickly at my house. But, that's what the are for, Right?

Part owner of the restaurant said that “Valpolicella” has three parts: Valley + of the little + Po. The valley of a tributary of the Po, which leads to Germany and Switzerland, to the Northwest of Venice.

According to the OED's first reference in English, this derivation may be correct:

1903 N. NEWNHAM-DAVIS Gourmet's Guide to Europe ix. 164 A bottle of Val Policella is exactly suited to this kind of repast.

But Wikipedia's take is quite different, two valleys, not one: "Valpolicella" appeared in charters of the mid 12th century, combining two valleys previously thought of independently. Its etymology is unknown; it might derive from the Latin for "Valley of Cellars." http://en.wikipedia.org/wiki/Valpolicella

All I can add is anecdotal---but is from the natives of Verona and the Val di Negrar, Fumane, and even the Valpantena.

All the people I have talked to there have told me that Valpolicella comes from the Valley of the Many Cellars.

No one ever said it had anything to do with the Po River---that's south of Valpolicella. But it was suggested that the "poli" came from "polis", or city. I'm not sure about that thought.

If you look for pictures of Valpolicella DOC, you might find one that shows the topography of the area. You'll see the map shows the prominent valleys that make up Valpolicella DOC. It's fairly obvious from looking at the map why the DOC conforms to the valleys.

It's probably because I'm an uber-geek, but to me the best way to get a focus on Valpolicella is not to focus on Valpolicella, but to set up a four tier tasting: Glass #1--Bardolino, Glass #2--Valpolicella, Glass #3--Valpolicella Ripasso, Glass #4--Amarone della Valpolicella. And if you're really uber-geeky, throw in Glass #5--Recioto!

That way you've got an interesting (if not fascinating) situation where you've got the same basic blend of approved grape varieties, but easily noticeable variations because of place (Bardolino being on the shores of Lago di Garda, Valpolicella being inland and upland above Verona) and style (Garda eats more fish; Valpolicella likes more sostanza and meat in their cuisine...mountain food.).

It's interesting simply to taste Bardolino, then taste Amarone, and be amazed to realize that the same basic blend of grapes made both of these----and they are so very, very, essentially different from each other.

I do know there are several important caves in the region, and I suppose with so many vineyards a name based on the cellars makes sense.

I found my notes from an earlier search about the name; the local historical society's version:

Some centuries later, a list of villas (small housing complexes), drawn up in 1184, after the Peace of Costanza, includes thirty villages, almost all still in existence.

The fragmented life and administration of the area has deep roots. For example, at this time, in Negrar valley there were about ten castles with village populations often being no more than twenty or thirty people.

The name Valpolicella dates back to this time; it was probably given to the valley by administrative officials of Verona, which took control of the valley once more in the twelfth century, along the river Adige as far as Pol (Santa Lucia di Pescantina), with tax collection and the administration of justice in Ospedaletto and subsequently San Pietro: then Valpolesela, valle di Pol.

Now that suggested tasting would be spot on!! Great idea, who is going to try to organize!!? A sort of Mega Open Mike. Mind you guys, Wine Focus would be a good place to do it. December after the Port month, hello Robin, wakey wakey Jenise.

A question for Hoke or Oliver: Considering that the grapes are essentially dried, how many pounds of grapes does it take to make one bottle of Amarone vs. a typical bottle of dry red wine from fresh grapes?

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Well, here is my contribution to the new Open Mike. I have not been a regular taster of wines from this area so this was to be, hopefully, a pleasant experience. Well-known producer but a lousy vintage so lets see what the winery turned out. Ripasso style and Classico Superiore, at 13.5% alc. Natural cork, not decanted.

WTN: `02 Valpolicella "La Casetta di Ettori Righetti"--Domini Veneto.

Color. Ruby-red, medium hue intense centre. Starting to show slight tinge of brick on the rim.

Palate. Initial mouthfeel entry is ripe, elegant, juicy, soft tannins, chokecherry. As it opens out, good acidity and black fruit balance. The dried fruit and herb comes out with some airing, nice finish with raspberry and chokecherry. No bitterness the first day, fruit was quite ripe I think? This wine has appealing roundness and rich, very well received the 2nd day with the servers at the Grill!! An off-year but no complaints here.

Sounds great Bob. We bought a Valpo, but one of my favorite wine guys talked me into opening a malbec reserve tonight. It was too big even for a grilled strip steak. It tasted like burnt chocolate. After three hours in the decanter the burnt taste went away, but I wished I had opened the ripasso

Yes, and how many deaths will it take 'til he knowsThat too many people have died?The answer, my friend, is blowin' in the windThe answer is blowin' in the wind.

Thanks James, a nice break from the mourvedre thread. Really thinking Amarone right now but past midnight!!! Also thanks for PM and I have forwarded to Robin.
Still very much in the Monastrell mode and have a couple of recent buys open in front of me. One from Alicante, the Laderas de El Seque but also a Jumilla. The rodeo is up next week and already have some visitors here so gonna be a heck of a week.